摘要
目的 探讨即烹扇贝冷冻预制菜的质构特性和营养价值。方法 采用不同熟化方式对3种扇贝冷冻预制菜(蒸蒜蓉扇贝、香煎扇贝、烤扇贝)进行处理,分析熟化后的质构、色差、微观结构、基本营养成分、氨基酸及脂肪酸组成与生扇贝及煮扇贝的差异,采用相关性分析及主成分分析综合评价扇贝预制菜品质。结果 扇贝冷冻预制菜熟化后硬度、弹性和咀嚼性均显著性增加,但蒸蒜蓉扇贝和烤扇贝的质构指标均低于煮扇贝和香煎扇贝,后者肌肉纤维排列更紧密;香煎扇贝、烤扇贝和蒸蒜蓉扇贝的白度值均显著低于煮扇贝和生扇贝;熟化后扇贝均具有高蛋白低脂肪的特点,蛋白质含量为20.68~29.79g/100g,粗脂肪含量为0.50~2.26g/100g;氨基酸组成合理,脂肪酸组成丰富,必需氨基酸含量在22.05~31.07g/100g,烤扇贝具有较高的二十碳五烯酸和二十二碳六烯酸含量;主成分分析营养价值由高到低为香煎扇贝>烤扇贝>蒸蒜蓉扇贝>煮扇贝>生扇贝。结论 即烹扇贝冷冻预制菜熟化后营养全面,香煎扇贝质构及营养价值综合评价较高,本研究为后续开发扇贝产品提供了理论数据。
Objective To explore the textural characteristics and nutritional value of ready-to-cook scallop frozen prepared dishes.Methods Three types of frozen prepared scallops(steamed garlic scallops,fried scallops,and roasted scallops)were processed using different ripening methods.The texture,color difference,microstructure,basic nutritional components,amino acid and fatty acid composition after ripening were analyzed,and the differences between raw and cooked scallops were compared.Correlation analysis and principal component analysis were used to comprehensively evaluate the quality of prepared scallops.Results The hardness,elasticity and chewiness of frozen prepared scallops significantly increased after ripening,but the textural indicators of steamed garlic and roasted scallops were lower than those of boiled and fried scallops,with the latter having a tighter arrangement of muscle fibers;the whiteness value of fried,roasted and steamed garlic scallops were significantly lower than those of boiled and raw scallops;the ripened scallops had the characteristics of high protein and low fat,with a protein content of 20.68‒29.79 g/100 g and a crude fat content of 0.50‒2.26 g/100 g;the amino acid composition was reasonable,and the fatty acid composition was rich,and the essential amino acids content was between 22.05‒31.07 g/100 g,and roasted scallops had a high content of eicosapentaenoic acid and docosahexaenoic acid;principal component analysis showed that the nutritional value of scallops from high to low was as follows:fried scallops>roasted scallops>steamed garlic scallops>boiled scallops>raw scallops.Conclusion The nutritional comprehensiveness of ready-to-cook scallop frozen prepared dishes after ripening,and the texture and nutritional value of fried scallops are comprehensively evaluated.This study provides theoretical data for the subsequent development of scallop products.
作者
梁宏
王一帆
管纹萱
范馨茹
赵前程
李萌
LIANG Hong;WANG Yi-Fan;GUAN Wen-Xuan;FAN Xin-Ru;ZHAO Qian-Cheng;LI Meng(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China)
出处
《食品安全质量检测学报》
CAS
2024年第5期23-33,共11页
Journal of Food Safety and Quality
基金
辽宁省教育厅面上项目(LJKMZ20221109)
辽宁省旅顺区特色水产品高值化加工科技特派团项目(2022JH5/10400016)
2023中央财政对辽宁渔业补助项目。
关键词
海湾扇贝
即烹预制食品
质构特性
营养品质
主成分分析
Argopecten irradians
ready-to-cook prepared dishes
texture characteristics
nutritional quality
principal component analysis
